Vegetable dishes, especially in the summer-autumn season, are the most fertile topic for any housewife. Vegetable casserole with ham and mushrooms is one of the many varieties of vegetable stew. The good thing about this casserole is that it can be easily prepared from any set of vegetables at hand. It turns out delicious, satisfying, beautiful!
It is necessary
- - tomatoes;
- - carrot;
- - bulb onions;
- - eggplant;
- - zucchini;
- - cauliflower;
- - mushrooms;
- - ham;
- - cheese;
- - an egg;
- - vegetable oil;
- - salt;
- - pepper
Instructions
Step 1
Take in any amount of fresh vegetables. Peel onions, carrots, zucchini. Pre-soak the eggplants in salted water, disassemble the cauliflower into inflorescences and boil for 5 minutes. Boil and chop the mushrooms (it is better to use porcini or champignons). Rinse the tomatoes.
Step 2
Prepare two pans: in one large and deep, the main course will be stewed, and in the second, smaller, you will fry some of the ingredients. Pour some vegetable oil into both pans. Chop onions, carrots, sauté in a small frying pan. Add here finely chopped ham or any boiled meat, mushrooms, and fry everything a little.
Step 3
In a large skillet, lightly brown the diced courgettes and eggplants, add the chopped cauliflower and chopped tomatoes, and simmer until half cooked. Put the entire contents of a small skillet in a large one, stir, add salt, pepper and simmer with the lid open to allow excess liquid to boil away.
Step 4
Beat 3-4 eggs in a bowl with a fork and pour into a large skillet. After that, do not mix the components any more! Now you can cover the skillet with a lid and leave the casserole to cook over low heat. Or you can put it open in a preheated oven for 10 minutes
Step 5
Grate any hard cheese. Sprinkle the cheese three minutes before cooking and let it melt. When serving, sprinkle the ham and mushroom casserole with finely chopped herbs.
